Chef Burrell’s Piccolini:

Peperonata with Goat Cheese

I have a confession to make... I’m severely infatuated with all cheese. So, flipping through Chef Burrell’s recipe book and seeing “Goat Cheese” instantly made me stop. My mouth was already salivating. I knew this had to be divine. From the picture in her book it looked like a twisted version of bruschetta (Chef Anne’s book teaches you that it is pronounced Bru-SKET-TA instead of Bru-SHET -TA). If you already knew that my apologies, but I did not and I am not truly convinced yet. J Little did I know how this was not like bruschetta and how little did I know how amazing this was going to be!

So, to the store I go for round two/recipe two of Cook Like a Rock star! Of course, my first stop was the wine section to pick my poison. Fish Eye was having a 2 for $10 deal on their Merlot and Cabernet... how fantastic! One of each please!

For Chef Burrell’s recipe, you use simple ingredients again which helps build my “chef” confidence. Red and yellow bell peppers, red pepper flakes (I own a large jug of these... so good to go), onion, tomato paste, goat cheese, fresh Italian bread for baguettes, fresh chives, paprika, garlic, sherry vinegar, and of course EVOO.

There is this wonderful, almost erotic, feeling that comes over me when I cook peppers and onion in olive oil on a stove top... the amazing aromas, the marrying colors they make together, I am not sure what it is, but it makes me feel relaxed, at home, and allows me to indulge in my red wine. I have my girlfriend over for entertainment tonight... yes she entertains me. It should be reversed, but her stories of her day make me giggle, drink more, and take my mind away from worries. She is probably the reason why an entire bottle of Merlot got finished that night. No, she didn’t help me since she only likes white wine, I took care of that bottle myself; she just made the kitchen and the Peperonata that much better.

After getting the bell peppers, red pepper flakes, onion, and garlic.... all sultry you add in the tomato paste, paprika, sherry vinegar and let the mixture absorb into each other until it gets thick. Meanwhile I have mixed a little of my lemon pepper EVOO with some garlic and brushed in on the baguettes and threw them in the oven to get them crispy, but not crunchy. Once the Peperonata was complete, I followed Chef Burrell’s picture of her Peperonata and spread the goat cheese on each baguette and topped with the Peperonata mixture. Chef Anne's final touch is to throw fresh chives on top. One bite of Chef Anne’s “Piccolini”, almost made me drop to my knees. How delicious the combination of warm smooth goat cheese, warm sexy peppers and  onions with the tomato paste. Mmmm... can’t wait to make that and bring it to parties, friend’s houses, the next office party. Recipe two completed with the help of a good friend and good deal on wine... all in the name of Cooking like a Rock Star!

*Photo above is my creation of Chef Anne Burrell’s Peperonata with Goat Cheese